Palak Paneer Paratha is a flavorful Indian flatbread created by kneading dough using whole wheat flour and spinach puree and stuffing it with spiced paneer. It is also known as Punjabi Palak Paneer Paratha.
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Paneer palak paratha is not only a delicious and satisfying dish but also a nutritious dish as it contains vitamin and mineral rich spinach and paneer.
It is frequently served fresh off the griddle with raita on the side, yogurt, or pickles as accompaniments. A spoonful of butter on top is also a favorite topping for some folks.
It's a great way to include some protein and green leafy veggies into your diet. Palak and Paneer Paratha is a versatile recipe that appeals to both youngsters and adults. It can be served for breakfast, lunch, or dinner.
Ingredients for Palak Paneer Paratha Recipe
Paneer: Paneer is the key ingredient in this dish. For the best outcomes, I prefer to use homemade paneer. You can use shop bought paneer. Learn how to make homemade paneer by clicking on this link.
Whole Wheat Flour: I always prefer to use whole wheat flour for making parathas.
Spinach: Use fresh spinach aka palak leaves for this recipe. I have also added soft leaf stalks. Thick leaf stems or stalks can add excess fibers in the dough and might be difficult to roll the parathas.
Spices: I have used regular spice powders such as cumin powder, chaat masala powder, red chili powder, etc. in this dish. I have also used ginger powder (sounth powder) for flavors. You can also use grated ginger instead.
Whole Spices: Cumin seeds & carom seeds
Oil: Any vegetable oil can be used for frying parathas. You can also use deshi ghee or butter for the same.
Others: Salt, Onion, etc.
Instructions
Learn to make this healthy flatbread prepared using spinach puree and stuffed with spiced paneer.
There are three significant steps in palak paneer paratha recipe:
- Making of Dough
- Preparation of Stuffing
- Making of Parathas
Making of Palak Paratha Dough
Wash and clean spinach leaves. Blanch the spinach leaves for a few minutes, then drain. Put the blanched leaves in a blender and purée until smooth.
I always prefer to use fresh spinach leaves; you can also use canned spinach. However, please read the directions included in the package on how to use it.
In a bowl, combine whole wheat flour, salt, and oil. Make a smooth dough using the palak puree and cover it with a moist cloth. While kneading the dough, add water as needed.
Preparation of Stuffing
There are two ways of making the stuffing of this paratha.
- You can prepare no-cook paneer filling for stuffing as I did for this paneer stuffed paratha.
- I prepared the paneer stuffing in this dish by cooking the masala with the paneer.
Heat the oil in a skillet and add the cumin and carom seeds. After that, add the chopped onion and green chili. Then, stir in the spice powders thoroughly.
Finally, add the grated paneer, salt to taste, and combine thoroughly. When the water from the paneer evaporates and the oil begins to separate, remove from the fire and set aside to cool.
Making of Parathas
Now divide the dough into equal portions. Fill each ball with paneer filling. Properly seal the edges.
After that, coat the stuffed balls with flour and roll into round 4-5 inches diameter rotis. Cook the rolled paratha in a heated skillet with oil until golden spots emerge on both sides. Prepare the remaining stuffed parathas in the same manner and serve with pickle or curd.
Substitutions
If you follow vegan diet, then replace paneer with tofu and make palak tofu paratha. Please share your feedback if you give this a try.
Variations
If you don't have time to make the palak dough, you can add chopped spinach leaves when cooking the paneer and put the filling in regular whole wheat dough. This also makes a delicious palak paneer paratha.
When preparing the spinach puree, I would advise adding some green chili if you like your flatbreads spicy. This will enhance the flavor of the paratha itself.
Additionally, to add extra flavor and spice to the dough, you can add different kinds of spices while it's being made.
Make palak paneer cheese paratha by adding grated cheese to the paneer stuffing.
When you are making palak paneer paratha for toddlers avoid adding spices like green chili and red chili powder.
Storage
Instead of storing leftover palak paneer paratha, I would advise preparing it freshly before eating it. However, you can prepare the dough in advance (1 or 2 days before) and store it in an airtight container in the refrigerator.
On the other hand, you can also prepare the feeling in advance and store in refrigerator for couple of days.
You may save time and eat excellent paratha whenever you want by simply stuffing the dough balls with filling, rolling, and frying.
FAQ
Palak paratha or Spinach Paratha is a delicious savory flatbread made with whole wheat flour, pureed spinach and spices.
Palak Paneer Paratha is a variation of the classic Palak Paratha. This paratha is stuffed with paneer and seasoned with various spices, which adds a burst of flavor to the paratha.
Unlike the paneer palak paratha recipe, the palak paratha recipe is simpler to prepare and takes less time.
Palak Paneer Paratha
Materials
For Dough Making
- 2 cups Whole Wheat Flour
- 3 cups Spinach Leaves packed
- Salt to taste
For Stuffing
- 1½ cup Paneer
- ¼ cup Oil (for stuffing and frying parathas)
- 1 no Onion, small Chopped
- ½ teaspoon Ginger Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Chaat Masala Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Green Chili Chopped
- ½ teaspoon Cumin Seeds
- ½ teaspoon Carom Seeds
Instructions
Making of Dough
- Clean and wash spinach leaves.
- Now blanch the spinach leaves for few minutes and drain the water.
- Take the blanched leaves in a grinder and make a smooth puree.
- Take whole wheat flour, salt and oil in a bowl.
- Add palak puree to make a smooth dough and cover it with a damp cloth. If required add water while kneading the dough.
Making of Stuffing
- Heat oil in a pan and add cumin seeds & carom seeds.
- Next add chopped onion and green chili.
- After that add the spice powders and mix well.
- Finally, add the grated paneer, salt to taste and mix well.
- When the water from paneer dries up and oil starts separating switch off the heat and allow it to cool.
Making of Parathas
- Now divide the dough in equal balls.
- Take each ball and stuff them with paneer filling. Seal the edges properly.
- After that dust the stuffed balls with flour and roll to make round shaped roti of 4-5 inches diameter.
- Now cook the rolled paratha on a hot skillet and later fry with oil until golden spots appear on both sides.
- Similarly, prepare the other stuffed parathas and serve them with pickle or curd.
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